12 sticks mozzarella cheese, (string cheese)
6 sun-dried tomatoes, (not packed in oil)
4 eggs
2 cups bread crumbs, Italian flavored
3 cups vegetable oil, for frying
1 cup bottled spaghetti sauce

Remove cheese from plastic wrappers.  Cut each cheese stick crosswise into thirds.  With a small knife, cut a thin opening along the length of each piece, being careful not to cut completely through.

If tomatoes are not pliable, soak in boiling water for 5 minutes.  Place them in a stack.  Slice stack crosswise into 6 thin slices for a total of 36, each about the same length as cheese pieces.  Gently tuck one tomato slice into a piece of cheese.  Repeat, using all tomato pieces and cheese nuggets.

Break 2 of the eggs into a small bowl.  Beat lightly.  Place 1 cup of the bread crumbs in a shallow dish or pie plate.  In a med-size heavy bottomed saucepan, heat oil to 350 on deep fry thermometer.

Meanwhile, coat 18 of the nuggets: Dip all 18 nuggets in egg, then coat with bread crumbs.  Return to egg for a second round of coating, return to bread crumbs, tossing to cover completely with crumbs.  Repeat double coating for remaining 18 nuggets, using remaining 2 eggs and 1 cup bread crumbs.  Beginning with the nuggets coated first, fry 5 or 6 at a time for one minute, until golden brown.  Remove from oil with a slotted spoon.  Place on a paper-towel-lined baking sheet.  Keep warm in 200 degree oven while frying remaining nuggets.

Heat marinara sauce in microwave for 1 minute.  Serve nuggets alongside warm sauce.

NOTE:  You may assemble nuggets ahead and refrigerate for 2 days or freeze them up to a month before frying.  Do not thaw before cooking.

36  Servings